Baked Eggplant with Tomato, Mozzarella and Pesto
Eggplant, tomato, and mozzarella provide fiber, protein, and fat in a simple baked appetizer, while pesto adds basil aroma. The layers become tender without breading or flour. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Oven
870
Servings: 4 (1 serving ≈ 143 gram)
Digestion time: 3 hour
Complete protein: ✔
Slice the eggplant (300 g) into 0.7–1 cm rounds. Season with salt, brush with olive oil (20 g), and bake on parchment at 180 degrees C for 20 minutes.
Slice the tomato (120 g) and mozzarella (100 g). Spread pesto (30 g) over the partially baked eggplant, add tomato and mozzarella, and season with salt (2 g) and black pepper (1 g).
Return the appetizer to the oven for another 10 minutes, until the cheese melts and the eggplant edges are tender.
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